Skip to Content
Cheap Eats

Restaurante Flor Blanca #3 ~ Pico-Union

11:44 AM PDT on October 27, 2006

11107.jpg

1705 W. Pico Blvd. ~ Los Angeles, CA 90015 ~ 213-386-9422 (TACO Map)

At Crustacean, koi swim beneath your feet under a clear floor. Katsuya is framed by stone blocks spitting flames into the air before its Phillipe Starck-designed interior opens to you. La Boeheme carries a multi-armed Hindu statue among its ornate romantic setting. We'd much rather sit at Restaurante Flor Blanca #3, where we often have to inquire, "estan abierto hoy?"

Not that the lackluster facade doesn't hide incredible treasures for the palatte and peepers. Just about every savory dish is imbued with the love of a home-cooked Salvadoran meal. The artwork is colorful and reverant, such as the plush beach towel that depicts women making pupusas on the wall.

2173.jpg

Diving into a plate of fried yucca with the gorgeous Simone Shah, her current state of unemployment the subject of that day's LA Times California page cover story (those photos did not do her justice, she's wickedly hot), the love imbued in each bite spread throughout our bodies, signaling our brains to not stop eating until we needed to be rolled out, Violet Beauregarde-stylee. Don't miss the yucca, its crunchy texture reminds me of honey-comb the way they crumble apart with a buttery tuber taste, they are like a million tiny pieces of fried stringy veggie stuck together with oil...

773.jpg

Simone dived into a gooey, firm relleno that oozed flavor and warmth. I myself went straight for the pupusas, that Salvadorean staple that can be sorta like a McGriddle getting triple-penetrated by a quesadilla, a gordita, and an arepa. They have many different kinds, I went for abasic cheese, one with chicken and one with loroco, but all 3 were some of the best I've ever had, their tops fluffy and light as pancakes, with a little char, and resistant enough to make the cheesy interior pop with surprising flavor.

689.jpg

The soft interior completely erases any threat of the pupusa being dry, though at this particular restuarant that was not a problem. Dousing them with the requisite curtido (pickled cabbage) and tomato sauce only added to the thrills of so many comforting flavors.

Whether a pro to pupuserias or a newcomer, I'd recommend hitting Flor Blanca #3 ASAP. It rocks the casita hard and yes, it IS open.

3116.jpg
4104.jpg
593.jpg
873.jpg
956.jpg
1057.jpg


Stay in touch

Sign up for our free newsletter

More from L.A. TACO

L.A. Spent Over $1.73 Million on These Controversial ‘Anti-Homeless’ Signs. Do They Actually Work?

Earlier this month, a leaked memo from the Los Angeles Homeless Services Authority (LAHSA) suggested that these 41.18 zones rarely led to unhoused people being moved into interim shelter or permanent housing. After being cleared, most 41.18 zones quickly became repopulated.

March 27, 2024

Two New Lowrider-Inspired and Dodger-Blue L.A. TACO Hats Are Now Available!

Wear your L.A. TACO swag and support our inclusive, street-level community journalism!

March 27, 2024

A Morning-Only Taco Pop-Up in Northridge Is Making the Biggest Breakfast Burritos in the San Fernando Valley

What does it take to stand out in Los Angeles's saturated taco climate? Focus on San Fernando Valley-style loaded breakfast tacos, "breakfast quesadillas" with crispy cheese skirts, and the beefiest breakfast burritos Balboa Boulevard has ever seen.

March 26, 2024

The Second Round of TACO MADNESS 2024 Is Now Open for Voting! Meet ‘L.A.’s Sweet 16’ That Advanced

Save the date! Our 15th annual taco tournament is taking place on April 13th at La Plaza de Cultura y Artes near Olvera Street. Pre-sale tickets are now available. Our online tournament starts on Monday. Check out this year's contenders!

March 26, 2024

Meet L.A.’s Queen of Carnitas Succeeding In a Male-Dominated Taco Style

Her Michoacán-style carnitas are so tender, crispy, and sticky, that she's known to sell more than 1,200 pounds on Sundays alone. What sets her apart from other carnitas stars in L.A. is her commitment to making handmade corn tortillas, too. Her story of resilience is the stuff of taquera legends.

March 25, 2024
See all posts